1. For the vinaigrette: Whisk together red wine vinegar, thyme, 4 tablespoons olive oil, and a pinch of salt and pepper.
2. Heat oven to 400°F. Microwave acorn squash until soft enough to cut, about 15 minutes. Cut in half, stem to tip, and scrape out seeds. Place on a roasting pan and place on the upper third rack of the oven. Roast until tender, about 40 minutes.
3. Meanwhile, toss togethers the Brussels sprouts, onions, eggplant, mushrooms, olive oil, salt, and pepper, and spread out on a rimmed baking sheet. Place on the lower third rack of the oven under the acorn squash. Roast until tender, about 35 minutes.
4. Toss roasted vegetables with quinoa, feta, POM Pomegranate Arils, and half of the red wine vinaigrette. Spoon into acorn squash. Sprinkle with extra POM Pomegranate Arils and serve extra vinaigrette on the side.